Ingredients:
250 g (8 oz) Thai broccoli;
400 g (13 oz) babycorn;
100 g (3 1/2 oz) mushrooms;
1 carrot; 3 spring onions;
3 clove garlic;
oil;
2 tb fish sauce;
3 tb oyster sauce;
1 tb sugar

Method: Cut broccoli into bite-size pieces. Cut babycorn into halves. Cut mushrooms into halves. Cut spring onions and carrots and chop garlic. Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute. Add vegetables and continue to stir-fry for five minutes. Season with fish sauce, oyster sauce and sugar.